Process for making a container with a resveratrol layer

ABSTRACT

A process for preparing a container for a liquid, wherein the process includes applying a coating layer, which includes a polymeric coating and a monomeric resveratrol additive, to an inner layer of a container wall.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a continuation-in-part application based onapplication Ser. No. 15/355,312, filed on Nov. 18, 2016 (now U.S. Pat.No. 9,962,734 B2), which is a divisional based on application Ser. No.14/428,452, filed on Mar. 16, 2015 (now U.S. Pat. No. 9,776,768), whichwas filed as a 371 U.S. National Stage of International Application No.PCT/AU2014/000671, filed 26 Jun. 2014, and claims priority to European.Patent Application No, 13 173 820.5, filed 26 Jun. 2013. The entirecontents of the above-applications are incorporated herein by reference.

TECHNICAL FIELD

The present invention relates to a container for a liquid, such asbeverages, having an inner coating layer comprising resveratrol, aprocess for preparing such a container, the use of said container forthe storage of liquids and the use of resveratrol as an additive tocoating layers of such containers.

BACKGROUND OF THE INVENTION

Liquids, including beverages such as wine and wine products, have beenstored in various containers over the centuries, including timber,animal skins, pottery and leather. The use of glass bottles has evolvedmore recently as the preferred storage method; however glass has anumber of drawbacks as a packaging medium for liquids, including itsweight, durability and less than optimum recycling ability. Thedisadvantages of glass packaging have been further enhanced due toincreasing demand of retailers from suppliers to commit to minimizingthe carbon footprint (Green miles and Water miles coefficients)associated with the supply of goods.

Alternative packaging forms for wine, beverages, and other liquids, suchas metal cans, polyethylenetetraphthate (PET) bottles and Tetra Pakcartons have increased in popularity in the past decade. These offeradvantages of lower weight. However for some wine their success has beenlimited and so far none of these has been successfully used as packagingmedium for the storage of wine. This lack of success is primarily due tothe relatively aggressive nature of wine, non-specific filling practicesand non-specific lacquer specifications which are the cause of adversewine integrity effects as a result of the interaction between theproduct and container.

The development of a robust packaging system for delicate liquidproducts, such as wine and wine based products, is considered desirableso as to ensure product integrity, longevity and to meet consumerdemands for sustainable packaging and the requirements of maintainingthe wines integrity (key notes of sight, nose and taste) under variousglobal storage and transport conditions.

Over the past decade the global storage and transport of products suchas wine has needed to become more environmentally sustainable and hasbecome a key commercial consideration driven by consumer demand forenvironmentally friendly products and packaging which limit their impacton the environment and do not allow the integrity of the wine inside thecontainer to suffer deterioration during its storage and transport.

Wine conveyed in more traditional wine containers suffer detrimentalimpacts to the wines integral notes due to these negative logistics,weather, storage etc. conditions without the assistance ofrefrigeration.

Liquid products, such as wine, that are extremely and continuouslyinteractive with their environment, require their internal chemicalbalance to be maintained in order for the products integrity to bedelivered intact to the consumer as the winemaker had intended. With theglobal markets opening winemakers wish to deliver their products to theconsumer globally the way they had made the wine. This is extremelydifficult in a global market with its varying weather conditions,temperature fluctuations, quality and ability of logistics systems tomaintain the wines' integrity until it reaches the consumer.

In addition, the need for an integrated wine packaging system and aproduct that delivers an exact equilibrium for global transport allowingthe delivery of a wine that maintains its integral balance and profilefrom the winemaker to the consumer no matter where that consumer islocated with a stable shelf (up to and well over 12 months) has been along felt commercial requirement but is also environmentally friendly tominimize its overall carbon footprint.

As the world market demand for wine increases, there is a need totransport wine that maintains its integrity and safety globally with theadditional use of a more environmentally sustainable packaging. The needfor the development of an integrated wine and liquid packaging systemwith a closed loop fully recyclable product capability of carrying adiverse product range globally through a variety of storage andtransport conditions has emerged.

To meet the expectations of an increasingly environmentally awareconsumer coupled with the desire for product integrity, aluminiumcontainers without the risk of can taint are required in order for theconsumer to confidently transition to this form of environmentallyfriendly packaging for a high value product, such as wine, over otherless environmentally friendly packaging currently available.

Consumer assurance is reliant on factors such as the non ‘tinny’ taste(can taint) of products packaged in aluminium containers, shelf lifestability and product integrity which need to be maintained by productspackaged in aluminium containers.

Traditionally can manufacturers use lacquers to coat the inside ofaluminium cans to form a barrier between the product and can body priorto being filled. These traditional lacquers are applied to the inside ofa can for the purpose of holding a liquid, such as a beverage, inaluminium container for a short period of between 3-6 months.

The current general process used by liquid can/container manufacturersto construct and apply a lacquer does not address the issue of wine andwine products shelf life stability and product integrity. Manymanufacturers of cans for liquids or other containers are faced withproduct integrity deterioration, some of which include flavour profiledegradation, loss of freshness, changes to the taste, aroma and colourof the products and can coating failures leading to pin holing andspoilage. Finally internal product collapse may occur, further damagingthe reputation of the aluminium container as a premium container andenvironmental alternative.

It is generally recognized in the industry that wine and wine productsare known to suffer product breakdown—with loss of product integrity,over a short period of time (6 months) when filled in cans/can bottlesetc. using current regular lacquers. Liquid can manufacturers owninternal guidelines recommend only 6 months as a stable shelf life andafter that it is guess work based on the individual product by producttime test evaluation.

Aluminium liquid container manufacturers receive significant consumercomplaints that canned liquids taste “tinny”, “oxidized” or “off”,“lacking in flavour” or “dull tasting”. This is because the productitself has suffered loss of integrity via the interaction of the productwith the coating and aluminium container through the breakdown of thecoating or even to some extent the lacquer. This leads to the consumerperception that products produced in aluminium containers are inferior,particularly for high value products such as wine when the consumercompares the same wine that is in glass packaging.

The perceived taste difference causes a negative view of the aluminiumcontainers potential to deliver wine and wine based products withintegrity and consistent quality. This has a knock on effect as glass isnot as recyclable as aluminium and therefore has a greater negativeimpact on the environment.

In today's competitive market, manufacturers look at ways of reducingcosts and staying competitive in the marketplace. Liquid manufacturesdemand lower priced packaging options from their suppliers, forcing canmanufacturers to use the least amount of aluminium and lacquer todeliver a competitive product to their customers.

Since the mid-nineties there has been a significant shift towards theuse of thinner gauged aluminium for the manufacture of aluminium cans.Aluminium container manufacturers look at various ways to reduce thecost of aluminium liquid containers and one way of achieving this is toreduce the aluminium gauge of the aluminium rolls used to manufacturethe cans.

This move to thinner gauged aluminium reduces overall costs while alsodecreasing the amount of metal and energy required to produce a can.However, the thinner can presents a number of significant issues to theproducts they carry which are of great concern to can and liquidmanufacturers and the consumer. It is more susceptible to exteriordamage and also to lacquer damage during the manufacturing, filling,packing, storage, transport and throughout the entire supply chainprocess.

Handling of the product may result in damage via dents and depending onthe position of these on the can, damage (cracking and fracturing) mayalso result to the internal can lacquer and subsequently expose theproduct to the raw aluminium resulting in product contamination andspoilage. Such damage has the potential of destroying the entireshipment of the products through the leaking aluminium containerinfecting the surrounding products and causing significant financiallosses.

Additionally, given today's global economy, liquid producers are forcedto package their products in a number of countries around the world.These products become susceptible to a variety of local conditions attime of manufacture, including water quality and chemical content,weather conditions etc., all of which have significant potential toimpact on product integrity, stability and longevity.

Therefore, it is an object of the present invention to provide anadvantageous container for a liquid, such as a beverage, in particularfor an aggressive and hard to hold beverage such as wine or a wine-basedproduct, which provides an increased shelf life without a negativeinfluence on product integrity or taste.

Furthermore, it is another object of the present invention to provide aprocess for preparing such a container.

SUMMARY OF THE INVENTION

According to one aspect of this invention, a container (1) for a liquid,such as a beverage, in particular wine or a wine-based drink, isprovided wherein the inner surface (2) of the container is at leastpartially coated with a coating layer (3) comprising resveratrol.

In a preferred embodiment, the container does not contain a liquid, inparticular wine or a wine-based drink. Thus, one aspect of the inventionrefers to the container as produced before it is filled with the liquid,in particular wine or a wine-based drink.

In another preferred embodiment, the inner surface of the container isintegrally coated with a coating layer comprising resveratrol.

In yet another preferred embodiment, the coating layer comprisesresveratrol in a concentration of at least 0.0001 weight %, preferablyat least 0.001 weight %, more preferably at least 0.01 weight %, evenmore preferably at least 0.1 weight %, even more preferably at least 1.0weight %.

In yet another preferred embodiment, the coating layer comprisesresveratrol in a concentration of at most 30 weight %, preferably atmost 10 weight %, more preferably at most 1 weight %, even morepreferably at most 0.1 weight %, even more preferably at most 0.01weight %.

In yet another preferred embodiment, the container is made of glass,metal, polymer material, paper, cardboard, or combinations thereof, in amore preferred embodiment of aluminium.

In yet another preferred embodiment, the thickness of the coating layeron the inner surface of the container is in the range of between about3.5 to about 8.4 grams per square meter, in a more preferred embodimentin the range of about 4.0 to about 8.0 grams per square meter, in a mostpreferred embodiment in the range of about 5.0 to about 8.0 grams persquare meter.

In another preferred embodiment, the coating layer does not containepoxy resins, in a more preferred embodiment the coating layer does notcontain bisphenol A or bisphenol A-releasing substances.

In another preferred embodiment the coating layer may include multiplelayers, each with the same or different compositions. Some or all of thelayers may include various quantities of resveratrol.

In another preferred embodiment, the liquid contained in the containercontains various quantities of resveratrol. The resveratrol present inthe liquid may be present naturally, as occurs with wine, or variousquantities of resveratrol may be added to the liquid.

In anther preferred embodiment, a portion of the resveratrol containedin the liquid within the container is absorbed by a coating layer orlayers secured to an inner surface of the container.

DRAWINGS

FIG. 1 is a first embodiment showing a container (1) for a liquid, suchas wine or a wine-based drink and an inner surface (2) of the container.

FIG. 2 shows a cut away view of an embodiment, wherein a portion of thecontainer is the inner surface (2) of the container, which is coatedwith a coating layer comprising resveratrol (3). Also shown is thecontainer wall (5) of the container.

FIG. 3 shows a cut away view of another embodiment, wherein a portion ofthe container is the inner surface (2) coated with aresveratrol-containing layer (3) and an additional coating layer notcontaining resveratrol (4), wherein the coating layer not containingresveratrol (4) is secured to the inner surface (2) of the container.

FIG. 4 shows a cut away view of another embodiment wherein a coatinglayer containing resveratrol (3) is coated against the inner surface (2)and an additional coating layer not containing resveratrol (4) is coatedagainst the coating layer containing resveratrol.

FIG. 5 shows a cut away view of another embodiment wherein three coatinglayers are applied against the inner surface (2) of the container (5).One of these layers is a coating layer containing resveratrol (3) andtwo of these layers are coating layers that do not contain resveratrol(4,6).

FIG. 6a ) shows another embodiment of a container (1). An inner surface(2) of the container is a resveratrol containing layer (3) and isintegrally coating the entire inner surface of the container.

FIG. 6b ) shows a similar container to FIG. 6a ) but the inner surface(2) of the container is only partially coated with a resveratrolcontaining layer (3).

In yet another embodiment, the coating layer is a thermoset orthermoplastic coating layer.

In yet another embodiment, at least one additional coating layer ispresent in the container.

According to another embodiment, a process for preparing a container fora liquid, such as wine or a wine-based drink comprises the steps ofapplying an uncured coating layer comprising resveratrol to a surface ofa container wall material; and curing the uncured coating layer.

In another embodiment of the process, the uncured coating layercomprising resveratrol is applied to the surface of a container wallmaterial before the container is formed.

In another embodiment of the process, the uncured coating layercomprising resveratrol is applied to the surface of a container wallmaterial after the container is formed.

In another embodiment of the process, one or more additional coatinglayers, which may or may not contain resveratrol, are applied to thecontainer either prior and/or after the resveratrol coating layer isapplied.

In yet another embodiment, the process comprises the additional step offilling the container with a liquid, in particular a wine or awine-based drink.

According to another embodiment, a container obtainable by the describedprocess is provided.

According to another embodiment, the use of the container according tothe various embodiments of the present invention for the storage of aliquid, in particular wine or a wine-based drink, is provided.

According to another embodiment, the use of resveratrol as an additiveto a coating layer on the inner surface of a container for a liquid, inparticular wine or a wine-based drink, is provided.

According to another embodiment, resveratrol is present in a liquidcontained in the container and is absorbed by one or more coating layerson an inner surface of the container.

DETAILED DESCRIPTION OF THE INVENTION

It has been surprisingly found that a container for a liquid such as abeverage, such as wine, wherein the inner surface of the container is atleast partially coated with a coating layer comprising resveratrolprovides excellent protection from the detrimental and undesired loss ofquality, including the undesired consequences of the reaction betweenthe liquid and the packaging material. See FIG. 2.

Herein, wine is understood to comprise any beverage which is obtainedfrom viticulture and wine-making techniques as they are known in theart. In one preferred embodiment, the wine is a red wine. In anotherpreferred embodiment, the wine is a white wine. In yet another preferredembodiment, the wine is a rose wine. The wine may be a still wine or acarbonated, sparkling wine. The wine may also be a fortified wine. Awine-based drink is understood to comprise any beverage which comprisesa wine as defined above. As examples for wine-based drinks, winesblended with mineral water or fruit juice may be mentioned.

In addition, a container with a coating comprising resveratrolsurprisingly enhances and stimulates the defense mechanism againstoxidation and yeast growth in the packaged wine. Resveratrol is alsofound in the skins of the grapes. Resveratrol is found in wine (grapes)in the cis- as well as in the trans-configuration. Herein, the termresveratrol should be understood in its broadest form. In oneembodiment, resveratrol comprises cis-resveratrol as well astrans-resveratrol. In a preferred embodiment, resveratrol should meantrans-resveratrol.

A container according to the present invention surprisingly assists inmaintaining and even improving the quality and/or longevity of theliquids. For example, the anti-aging effect (browning) on the wine andin parallel stimulates the natural immune system of the wine in acontainer and as a result remarkably extends shelf life, e.g., up to andbeyond two years.

According to one embodiment, 5-10% maturation cycle of the wine occur inthe filled can, and essentially in this time reactions within the wineoccur continually. Surprisingly we found that using resveratrol as acomponent of the coating system inside the container, not only affordedprotection for the wine from the container material but it enhances thebeneficial effects of resveratrol in the wine. Further, resveratrolpresent in the wine can enhance its beneficial effects by being absorbedas a component of the coating system.

In the context of packaging of a hard to hold and aggressive liquid,such as wine, there is the risk that the liquid interacts and reactswith the packaging material which might lead to an impact on the taste,appearance or overall integrity of the liquid. This interaction islargely caused by acid or free radicals initially present in the liquidor produced over time.

Accordingly, the present invention is not limited to wine or wine-baseddrinks as the liquids but is also useful for the packaging of any liquidor beverage which may interact or react with the packaging material,leading to degradation and decomposition of the packaging material andultimately to spoilage of the liquid. Examples of such liquids are fruitjuices, in particular grape juice, soft drinks, lemonades, colas, acidicbeverage, carbonated beverages and beverages containing phosphoric acid.Additionally, the present packaging material also finds use fornon-beverage liquids that react with conventional packaging materials.

In a preferred embodiment of the present invention, wine or a wine-baseddrink are used as the liquid. Due to the immanent characteristics ofwine as a relatively aggressive and hard-to-hold beverage, the packagingof wine or a wine-based drink according to the present invention yieldsthe most excellent effects.

A problem of spoilage of the liquid by the packaging material arises ifthe liquid reacts with the inner coating of the container, making itimportant to prevent degradation and decomposition of the packagingmaterial. It was surprisingly found by the inventors that resveratrol aspart of the coating of the inner wall of a container is able to protectfrom and prevent this degradation and decomposition.

While not wishing to be bound by theory, it is assumed that according toone embodiment of the invention, resveratrol present in the coating ofthe container may function as a component active at the surface of thecoating facing and in contact with the liquid, as well as in the coating(which may also act as a reservoir of resveratrol releasable over aprolonged time) and in the liquid upon migration from the coating intothe liquid. Further, resveratrol present in the liquid itself may alsoenhance the advantage of the disclosed container by being absorbed bythe coating that contact the liquid particularly wine.

It was observed that resveratrol may have additional desirable functionsas part of the invention such as suppression of undesired fermentationin the container. Thus, e.g. excessive growth of yeast can lead todeterioration of taste, aroma and integrity of the wine. Furthermore,metabolites of yeast or other microorganisms can aggravate the problemof breakdown of the packaging material.

According to one embodiment, it was also found that when wine is incontact with a resveratrol enhanced coating it had a positive effect onmaintaining or increasing the actual level of resveratrol in the wine.By creating such a barrier having the positive effects of resveratrol wehave surprisingly found that it protects the wines' essentialcharacteristics and enhances the key notes by maintaining the integrityof the resveratrol within the wine/wine products without compromisingthe stability and longevity of the product.

According to one aspect of the present invention, it is advantageousthat resveratrol is present in the coating of the container before theaddition of a liquid, such as wine, to the container. According to thisembodiment, the container of the invention refers to an empty containerprior to filling with the liquid, in particular the wine orwine-containing drink. See FIG. 1. According to one embodiment, thecontainer of the invention is an unused container, i.e. has never beenused before for filling with a liquid, in particular the wine orwine-containing drink. This way a barrier having the protectivefunctions as laid out above is provided along the inner wall of thecontainer to fend off the aggressive, corrosive, acidic and oxidizingcomponents of the liquid and to provide a protective surface of thecoating form the very beginning, i.e. at the time of filling thecontainer. According to one embodiment of this invention, this initialprotection is particularly important to keep the coating layer intactfrom the first contact with the liquid but will also maintain the levelsof resveratrol in the liquid to safeguard long-term quality andexcellence of the liquid. This protection may be enhanced by adsorptionby the coating layer of resveratrol that is present in the liquidpresent in the container.

In a preferred embodiment of the present invention, the coating layercomprises resveratrol in a concentration of at least 0.0001 weight %,preferably at least 0.001 weight %, more preferably at least 0.01 weight%, even more preferably at least 0.1 weight %, even more preferably atleast 1 weight %, even more preferably at least 10 weight %, even morepreferably at least 30 weight %.

In another preferred embodiment of the present invention, the coatinglayer comprises resveratrol in a concentration of at most 70 weight %,preferably at most 30 weight %, more preferably at most 10 weight %,even more preferably at most 1 weight %, even more preferably at most0.1 weight %, even more preferably at most 0.01 weight %, even morepreferably at most 0.001 weight %.

In a particularly preferred embodiment of the present invention, thecoating layer according to the present invention comprises resveratrolin a concentration of from 0.0001 to 10 weight %, in one more preferredembodiment from 0.1 to 5 weight %, preferably 0.5 to 1 weight %, inanother more preferred embodiment from 0.001 to 0.05 weight %,preferably 0.005 to 0.01 weight %. If resveratrol is present in thecoating layer in the preferred amount, the resveratrol levels inside theliquid may be maintained or enhanced and an increased antioxidativeeffect occurs in the liquid.

According to one embodiment of the invention, the above weight-% rangesare based on the total weight of the coating layer comprising theresveratrol. If more than one coating layer is present in the container,according to one embodiment of the invention the above weight-% rangesare based on the total weight of all coating layers. According toanother embodiment of the invention, the above weight-% ranges are basedon the total weight of only the coating layer comprising theresveratrol.

According to one aspect of the present invention, the concentration ofresveratrol may also differ through the cross-section of the coatinglayer. For example, according to one embodiment, the concentration ofresveratrol at or close to the surface of the coating layer facing theliquid may be higher than in the parts of the coating further distancedfrom this surface. This way, the protective effect on the surface of thecoating layer may be improved according to one embodiment of theinvention, e.g. in unused containers before being filled with the liquidso that an advantageous protective layer is present when the liquid isfilled into the container. According to another embodiments, theopposite concentration profile may be preset and may provide a longerlasting reservoir of resveratrol in the coating layer.

According to another aspect one or more additional layers may be securedto the inner surface of the container that do not container resveratrolwhen applied. See FIGS. 3, 4, and 5. The relative position ofresveratrol containing coating layer against the inner surface of thecontainer may also be modified to suit the particular application.

The container according to the present invention provides producers ofliquids such as winemakers around the world with a solution to thetransport and storage of liquids such as wine globally without the useof refrigerated or temperature controlled storage and transportfacilities which are currently a requirement when transporting wineglobally under a variety of conditions impacting negatively on theintegrity of wine or other liquids.

The invention is unique in that the container is transformed into anequilibrium that allows the transport of wine globally without therequirements of climate controls being applied during the storage andtransport of wine and wine products in an aluminium container globally.The container according to the present invention achieves therequirements of retailers globally, for a product to be supplied thathas a guaranteed shelf life of up to and greater than 12 months. This isan essential factor taking into consideration that the finished productcould take up to 90 days from the time of manufacture to the actual timethe product is available to the consumer.

The resveratrol-containing internal barrier and its application methodmay be part of an overall packaging system that has the capability to beapplied to any liquid container during the normal containermanufacturing process. The development of such a unique and novelintegrated packaging system allows a total solution for container andcan manufacturers and consumers alike to enjoy the product as it wasfilled.

Furthermore, the container according to the present invention can allowtransporting the finished product in non-refrigerated sea-containerstherefore minimizing the carbon footprint.

In a preferred embodiment, the container is made of metal, polymermaterial such as a plastic material, paper, cardboard, glass orcombinations thereof, in a more preferred embodiment of aluminium. Thepresent invention is useful for the storage of any liquid, in particularthose which is acidic, corrosive, oxidative or able to react in any waywith the packaging material. The term “container” as used hereincomprises any packaging or packaging material for liquids in rigid orflexible form. The containers may have any suitable form or shape forpackaging the liquids. The container may be e.g. without limitation acan, bag, canister, tank, bowl, flask, cask or the like.

In a preferred embodiment of the present invention the coating layeracts as a two-way barrier. A two-way barrier should be understood in thecontext of the present invention to not only protect the liquid fromundesired interaction with the packaging material leading todeterioration or change of color, aroma and taste of the liquid. Inaddition, this barrier should also protect the packaging material fromundesired interaction with the liquid leading to pin holing, loss ofproduct integrity and leaking.

Consumer assurance is reliant on factors such as the non ‘tinny’ taste(can taint) of liquids packaged in aluminium containers, shelf lifestability and product integrity which need to be maintained by productspackaged in aluminium containers. These consumer requirements have beenmet with the invention outlined herein.

One of the global benefits associated with this invention is a solutionto the need to use refrigerated transport for wine to ensure the winesstability and integrity are maintained during transport and storage. Asystem using the container according to the present invention can removethe need for refrigerated container shipment and logistics reducingCFC's in the environment. The system can also allow the use of a closedloop recyclability application with e.g. aluminium containers for highvalue liquids (e.g. wine/wine products).

For example, only 5% of original energy used to create an aluminium canhaving a coating comprising resveratrol is required to recycle it. Forevery tonne of aluminium recycled, five tonnes of bauxite is conservedwith the energy saved by recycling 1 tonne of aluminium cans equalingthe amount of electricity used by a typical home in 10 years.

Furthermore, the present invention and its application address theproblems of manufacturers using a thinner drawn can.

In principle, all coating compositions or lacquers known to the personskilled in the art can be used within the present invention for thecoating layer(s). Examples for general methods for the preparation andapplication of exemplary layers are disclosed in EP 2457840 A1,“Packaging Materials 7. Metal Packaging for Foodstuffs” (Publication ofthe ILSI Europe Packaging Materials Task Force, September 2007,accessible athttps://europa.eu/sinapse/sinapse/index.cfm?fuseaction=lib.attachment&lib_id=C5CO3DA0-ED72-0D54-309D55AA14F6C62F&attach=LIB_DOC_EN)or “Preliminary Industry Characterization: Metal CanManufacturing—Surface Coating” (Publication of the U.S. EnvironmentalProtection Agency, September 1998, accessible athttp://www.epa.gov/ttnatw01/coat/mcan/pic-can.pdf).

Lacquers which have previously been used for an inner coating (coatinglayer) of containers such as aluminium cans were predominantly based onBisphenol A (BPA)-containing compounds such as epoxy resins. Accordingto one embodiment of the present invention, the use of Bisphenol A orBisphenol A-releasing substances in the coating layer of a container isavoided. According to one particular embodiment, the coating layershould not contain any of the following potentially hazardoussubstances: formalin, potassium permanganate (KMnO4), dibutyl phthalate(DBP), bis(2-ethylhexyl) phthalate (DEHP), diisobutyl phthalate (DIBP),dimethyl phthalate (DMP), diethyl phthalate (DEP), bis(2-ethylhexyl)adipate (DEHA), diisodecyl phthalate (DIDP), diisononyl phthalate(DINP).

In another embodiment, the lacquer does not contain epoxy resins, in afurther embodiment the coating layer does not contain bisphenol A orbisphenol A-releasing substances.

In another preferred embodiment, the various coating layers comprise athermoset or thermoplastic coating layer.

In one preferred embodiment of the present invention, monomers that addflexibility to the lacquer may be added to the coating composition.

In one preferred embodiment, the composition of the coating layeraccording to the present invention meets all USFDA regulations or othernational food safety regulations, in particular the coating is foodgrade. Such coatings are known to the skilled person and are availableon the market. All available lacquers can be used within the presentinvention.

The thickness of the coating layer of the container according to thepresent invention should preferably be selected such that the highlyaggressive elements in a liquid such as wine and wine based products donot come into contact with the container material which may lead to winetaint and package spoilage. If the thickness of the coating isappropriately selected, an extended shelf life and enhanced productintegrity can be obtained.

In a preferred embodiment, the thickness of the coating layer on theinner surface of the container is in the range of between about 3.5 toabout 8.4 grams per square meter, in a more preferred embodiment in therange of about 4.0 to about 8.0 grams per square meter, in a mostpreferred embodiment in the range of about 5.0 to about 8.0 grams persquare meter.

In one preferred embodiment, the coating layer is consistentlydistributed throughout the entire inner wall of the container so thatthe inner wall is integrally coated with the layer containingresveratrol. See FIG. 6 a.

In another preferred embodiment, the coating layer comprisingresveratrol is a non-permeable layer, i.e. the coating layer comprisingresveratrol is non-permeable for the liquid to prevent the interactionof the liquid with the packaging material.

According to one embodiment of the present invention, the wall of thecontainer for a liquid may comprise one or more layers. If the wall ofthe container consists only of one layer, according to one embodiment ofthe present invention, this one layer, i.e. the wall of the containermay comprise the resveratrol. In other words, the coating layer then isthe wall of the container. One example of such an embodiment of theinvention is a container made of a one-layer plastic foil sealedtogether to form a kind of bag for the liquid. The wall of thecontainer, i.e. the one-layer coating then comprises the resveratrol andis at the same time the wall of the container.

According to a preferred embodiment of the invention, the layercomprising the resveratrol (e.g. the coating layer, or the wall of thecontainer) is a layer comprising or consisting substantially orcompletely of polymers, preferably thermoset or thermoplastic polymers.

According to one preferred embodiment, all, substantially all or atleast a part of the resveratrol comprised in the layer (e.g. the coatinglayer, or the wall of the container) is not covalently bound to acomponent of the layer, in particular a polymer present in the layer.The resveratrol not covalently bound may migrate and replenishresveratrol at the inner surface of the container or in the packagedliquid. On the other hand, bonding and fixing at least a part of theresveratrol to a component of the layer may in some instances help tokeep the resveratrol at its preferred location, in particular in directcontact with the liquid.

In yet another preferred embodiment, the inner wall is partially coatedwith the coating layer containing resveratrol. See FIG. 6b . Forexample, the container may only be coated with the coating layercontaining resveratrol in areas of the container where the coating ismost prone to crack or fail. Alternatively, the inner wall may be coatedwith spots of coating layer containing resveratrol. These spots mayprovide enough resveratrol to obtain beneficial effects of the presentinvention. Areas that are not coated with the coating layer containingresveratrol according to this embodiment may be coated with a differentcoating layer to prevent the interaction of the liquid with thepackaging material.

According to one further aspect, the present invention further providesa process for preparing a container for a liquid, in particular wine ora wine-based drink, comprising the steps of applying an uncured coatinglayer comprising resveratrol to a surface of a container wall materialand curing the uncured coating layer.

The uncured coating layer can be applied to the container wall materiale.g. by standard spray application guns as they are known in the art.

In one embodiment of the invention, the uncured coating layer comprisingresveratrol is applied to the surface of a container wall materialbefore the container is formed. The advantage of this embodiment is thatthe uncured coating layer comprising resveratrol may be applied anddistributed more consistently on the surface of the container wallmaterial before the material is formed into a hollow container. Inanother preferred embodiment, the coating layer comprising resveratrolmay be attached or applied to a surface of the container wall materialin the form of a film or a foil which is preferably laminated orotherwise bonded to the container wall material before or after formingthe container. According to one embodiment of the invention, the coatinglayer(s) comprising resveratrol are prepared without extensive heatingfor prolonged times, e.g. by using foils. Also, if curing of thelayer(s) is performed, other curing methods apart from heat curing maybe used or the time and temperature of heating may be limited.

In another embodiment of the invention, the uncured coating layercomprising resveratrol is applied to the surface of a container wallmaterial after the container is formed. The advantage of this embodimentis that standard containers for liquids may be obtained from massproducers and subsequently provided with the coating layer of thepresent invention to obtain a container having the advantages accordingto the present invention. Also, according to another embodiment,resveratrol may be added to the composition of a least one of thecoating layers and the production process may otherwise remainunchanged.

In another embodiment, the resveratrol is added, e.g. sprayed on thesurface of the coating layer after the coating layer has been applied tothe inner wall of the container, but before the liquid is filled intothe container. According to a further embodiment the resveratrol isadded to the coating layer, e.g. sprayed thereon, after curing of thecoating layer, but before the liquid is filled into the container.According to a further embodiment resveratrol is present in the liquidthat is contained within the container. Such resveratrol may be adsorbedby the coating layer to enhance the performance of said coating layer.

In one preferred embodiment of the present invention, the processcomprises the additional step of filling the container with a liquid, inparticular a wine or a wine-based drink, preferably after the coatinglayer comprising resveratrol has been provided at the inner surface ofthe container.

The liquid, in particular wine or wine-based product to be filled in thecontainer of the present invention should preferably meet the followingparameters in order to achieve a long shelf life of the liquid filled ina can and optimal flavors of the liquid itself after storage.

Sterile canning of wine is preferably obtained by filling throughsterilized equipment. All equipment, including the onsite wine storagetank downstream from the final membrane filter (lines, valves, filleretc) is preferably sterilized and operated in a sterile state.Preferably the filling heads are sprayed with 70% ethanol prior to startup and repeated when filler downtime exceeds 10 minutes. Preferably afull sterilization is performed if the filler is subjected to down timelonger than 4 hours.

Microfiltration of the wine is preferably used in the present inventionto remove bacteria and yeasts from the wine prior to filling. Correctfilter and filter housing preparation is a key protocol to successfulwine in an aluminium container production. The inventors have found thatfor wine in an aluminium container poorly sanitized or prepared winefilters and filter housings will lead to microbiological complicationswithin the wine in the container. According to one preferred embodiment,during storage, the sterile grade filters are preferably stored in asolution of about 0.5 wt.-% to 1.5 wt-% citric acid, in particular about1% Citric Acid, preferably with the addition of about 20 to 100, inparticular about 50 ppm Free SO₂. This is preferably made fresh andrepeated on a fortnightly basis. Prior to filling the aluminiumcontainer, the filters are preferably sterilized and tested forintegrity prior to use. The preferred sterilizing time and temperatureregime is 80° C. for 20 minutes.

Water can have a direct impact on the sensory profile and stability ofwine in an aluminium container. This will occur if hoses and filters arenot washed with quality filtered water. This will also occur if processequipment is not rinsed with clean quality filtered water.

Preferably, treated water for filter washing and filling machine washingin this invention:

-   -   Must meet all applicable local standards and guidelines.    -   Must meet the health-based guideline values of the World Health        Organization (WHO).    -   Must meet all requirements that are product-specific as they        relate to stability, shelf-life, and sensory profile of all wine        in an aluminium container.

Chlorine may be used to sanitize equipment but it is preferablycompletely removed by rinsing with water prior to use of the equipmentwith wine.

Sulphur dioxide (SO₂) is an antioxidant that can be added to wine.Preferably, the addition of SO₂ in this invention is to inhibit thereaction of oxygen with the wine and to prevent damage to the winesintegrity; colour, aroma and flavour compounds. In this invention, thefunctions of SO₂ for wine in aluminium containers may include thecontrol of microbiological issues and minimize oxidation effects in thewine in an aluminium container. For wine at filling to have a Free SO₂level of <35 ppm the wine ex winery is preferred to have a Free SO₂level of 38-44 ppm, this final ppm level dependent on the distance fromwinery to the filling plant.

In this invention where the wines have less than 9% v/v alcohol, theantimicrobial agent sorbic acid is preferably added at a level greaterthan 75 mg/L, more preferably greater than 90 mg/L. This addition willassist in preventing microbial growth and spoilage of the product instorage and transport.

According to one embodiment of the present invention, the dissolvedoxygen of the wine to be filled in the aluminium container may beminimized in wine in the tank prior to filling by sparging the wine withnitrogen gas. This system minimizes the negative influence of DissolvedOxygen in the wine with the use of sparging with nitrogen gas prior tofilling. It is a benefit of this embodiment that dissolved oxygenreduction for wine in an aluminium container achieves stability,extended shelf life and maintains the wines integrity under production,storage and transport. It was found that excessive sparging may resultin damage to the wines integrity by reducing the flavour profile andimparting a bitter character presumably caused by dissolved nitrogen.Therefore, according to a preferred embodiment, the amount of nitrogenused for sparging is between 0.1 and 0.8 liter N₂ per liter of wine.This embodiment is also relevant in any filling process for a container,in particular an aluminium container, with a wine or a wine-basedproduct, even in the absence of a coating layer containing resveratrol.However, it works particularly well in the presence of such a coatinglayer.

Carbon dioxide is naturally created during the wine fermentationprocess. During the maturation of the wine in storage most of thedissolved CO₂ has preferably been completely depleted or to acceptablelevels of ‘spritz’ (400 ppm-800 ppm). Preferably all wine is cross flowfiltered to ensure the dissolved CO₂ level of the wine is not the resultof microbial infection.

According to one embodiment of the present invention that the preferredlevel of dissolved CO₂ may reduce the oxygen content of the wine andassist with protecting the wine from oxidation during the transport ofbulk wine from the winery to the aluminium container filler. Bypreventing oxidation, minimal free SO₂ addition is required and minimumfree SO₂ levels are maintained at the winery prior to dispatch.

The preferred level of dissolved CO₂ for wine is relevant as wine duringtransport is rarely refrigerated (eg. be it in ISO tankers—26,000liters, Flexi tanks—24,000 liters or road tanker transport—variouscompartmentalized/litreage volumes), consequently the temperature of thewine increases and the potential for yeast activity enhanced. Duringthis transit time the wine is also susceptible to oxidation by extendedcontact with air via faulty seals and closures.

Additionally the dissolved CO₂ may prevent further oxidation of the winecaused by the effects of ullage (namely the gap—air in the headspace)created in any one particular tanker compartment by either underfilling, evaporation or leakage of the wine during transit.

The levels of the actual CO₂ in the wine and resultant effectivenesswill diminish as the temperature of the wine increases (duringtransport). However, the initial level of dissolved CO₂ in the wine atthe winery ensures that the wine will arrive at its destination in thesame condition as when dispatched from the winery and with preferredfinal levels of dissolved CO₂ of 50 ppm-1200 ppm for still white winesand 50 ppm to 400 ppm for still red wines prior to can filling.

The combination of maximum dissolved oxygen and minimum dissolved carbondioxide levels with microfiltration allows lower free SO₂ levels andinhibits wine spoilage as the potential for oxidation, microbiologicalspoilage and re-fermentation are far greater during wine transport andwine transfer than in storage at the winery. In addition, it isimpossible to perform any corrective procedures during transit.

The preferred specific levels of dissolved CO₂ in wine are important inmaintaining particularly well the wines varietal character. Thepreferred range of dissolved CO₂ for still red wine is 50 ppm to 400ppm, more preferably 200 ppm to 400 ppm as higher levels will create asharper more aggressive tannic tasting wine.

The preferred range of dissolved CO₂ for still white wines is 50 ppm to1200 ppm (dependent on varietal character of the wine and the level offreshness and crispness required) and preferably is 400 ppm to 800 ppm.For sparkling wines the upper limit of dissolved CO₂ is greater but isnot critical.

Preferably the dissolved CO₂ level at the winery and after wine transferto tanker is 0.8-1.2 g/L (800 ppm-1200 ppm). Preferably the dissolvedCO₂ in storage tank at filling facility prior to canning is up to 1.2g/L (1200 ppm). For still red wines this is preferably up to 0.4 g/L(400 ppm).

This preferred maximum level will prevent significant loss of shelf lifedue to minimizing oxidation potential during bulk wine transport and theresultant oxidation of the packaged product during storage andtransport. Furthermore, a wine to be filled in the aluminium containeraccording to the present invention preferably has a pH of between 2.9and 3.8.

After filling, the pressure within the aluminium container is preferablymaintained at a pressure above 15 psi at 4° C., so that the corrosionresistant lining in the aluminium container is less likely to fractureor crack exposing fissures as a result of external container damage instorage and transport. In addition the walls of the container are lesslikely to be buckled which can also lead to damaging the internal liningwhich can then damage the integrity of the wine.

Yeasts are the most likely cause of microbial spoilage in packaged winedue to their tolerance of alcohol, low pH and anaerobic conditions. Wehave discovered that Yeast growth in wine in an aluminium container isinhibited by high volumes of carbon dioxide. Sparkling wine packedaccording to this invention contains high levels of carbon dioxide,preferably 3.3-3.8 volumes. Yeast growth in sparkling wine packagedusing the protocols in this invention are extremely unlikely.

In a filled 250 ml container, the head space volume is preferably lessthan 3 ml, more preferably less than 2 ml and even more preferably about1 ml.

In the context of the present invention, it should be understood thatthe inner surface (2) of the container (1) should mean the inner side ofthe container wall (5) facing the interior of the container. See FIGS. 1and 2. Thus, the container according to the invention has a containerwall, e.g. made of metal such as aluminium, and this container wall hasan outer side facing the exterior of the container and an inner sidefacing the interior of the container. The inner side (or surface) of thecontainer according to one embodiment of the invention thus may becoated with one or more layers, at least one of which comprisesresveratrol (3). In one embodiment of the present invention, the innersurface (2) of the container (wall) is provided with only one layer(coating layer). See FIG. 2. This layer comprises resveratrol accordingto the present invention. In another embodiment of the presentinvention, the inner surface of the container (wall) is provided withmore than one layer. In this case, one or more of the layers (3) maycomprise resveratrol. See FIGS. 3, 4 and 5.

According to a broad aspect of the invention, the container for a liquidthus comprises a container wall comprised of one or more layers, whereinat least one layer comprises resveratrol.

According to one embodiment, one or more layers not comprisingresveratrol may be present between the layer comprising resveratrol andthe container wall. See FIGS. 3 and 5. Also, according to oneembodiment, one or more layers not comprising resveratrol may be presentbetween the (coating) layer comprising resveratrol and the exterior ofthe container for a liquid. See FIG. 4.

According to another embodiment, one or more layers not comprisingresveratrol, when applied to the container may be present between thelayer comprising resveratrol and the interior of the container, i.e. thecavity of the container in which the liquid may be filled. According afurther embodiment, the layer comprising resveratrol is the layerdirectly facing the interior of the container, i.e. is in direct contactwith the container cavity or the liquid, respectively, once thecontainer has been filled with the liquid.

In one embodiment of the present invention, resveratrol may be containedin any of the layers located inside of the outer aluminium shell(container wall) of the can. In a preferred embodiment, resveratrol iscontained only in one or more layers located inside of the outeraluminium shell of the can which are able to interact with the liquid(e.g. the wine), either directly or through an additional layer which ispermeable for resveratrol and/or the liquid. In another preferredembodiment, resveratrol is contained in one layer which is able tointeract with the liquid.

In another preferred embodiment, the uncured coating layer comprisesfree metal radicals. The addition of free metal radicals to the uncuredlacquer will reduce the baking and curing temperature as well as thecuring time, leading to an additional reduction of energy needed for thepackaging of a liquid in a container according to the invention.

In one embodiment, the uncured coating layer is cured for 80 to 230seconds at a temperature of from 180 to 250° C., more preferably at from180 to 220° C.

According to the present invention, it is possible to apply a topcoating layer comprising resveratrol to the inside of the liquidcontainer so that the resveratrol-containing layer is in contact withthe liquid.

In yet another preferred embodiment, at least one additional coatinglayer is present. For example, the bottom layer represents aresveratrol-infused, BPA-free, corrosion resistant coating layercomprising an, in particular water-based, monomer enhancer which drivesthe resveratrol to the top coating layer which is in contact with theliquid.

According to one embodiment of the invention, it is ensured that at thefinal stage of the preparation of the container (i.e. before filling),resveratrol is located on the inner surface in the coating layer of thecontainer which is in contact with the liquid.

This invention also provides the use of a container as described hereinfor the storage of a liquid. In a preferred embodiment, the container isused for the storage of a liquid, such as wine or a wine-based drink.

This invention also provides use of a container for a liquid thatcontains resveratrol in particular a container for wine or a wine-baseddrink.

Furthermore, this invention provides the use of resveratrol as anadditive to a coating layer, in particular a coating layer on the innersurface of a container for a liquid, in particular for a container forwine or a wine-based drink.

All embodiments of the present invention as described herein are deemedto be combinable in any combination, unless the skilled person considerssuch a combination to not make any technical sense.

EXAMPLES Example 1: Preparation of Lacquers (Coating Layers) ContainingResveratrol

Bisphenol A-Free Polyester Acrylate Containing Layer (Prepared Accordingto Example 2 of WO 2008036629 A2)

A 2-liter flask was equipped with a stirrer, packed column, condenser,thermocouple, heating mantle and nitrogen blanket. The following wereadded to the flask: 498.6 grams of propylene glycol, 80.1 grams oftrimethylolpropane, 880.1 grams of terephthalic acid, 40.0 grams ofisophthalic acid, and 2.0 grams of FASCAT 9100 butylhydroxyoxostannanecatalyst (available from Total Petrochemicals USA, Inc., Houston, USA).

The flask contents were slowly heated to 225° C. to 235° C. under anitrogen blanket, and the water from the resulting polycondensationreaction was distilled off. Once the reaction mixture became clear andthe temperature at the head of the column dropped, the reaction mixturewas cooled to 160° C., and 85.5 grams of isophthalic acid and 16.0 gramsof maleic anhydride were added to the flask. The reaction mixture wasslowly reheated under a nitrogen blanket to 220° C. to 230° C.

Once the reaction mixture became clear and the temperature at the headof the packed column dropped, the reaction mixture in the flask wascooled to 200° C., the packed column replaced with a Dean & Stark columnfor azeotropic distillation, and 30.0 grams of xylene were added to theflask. The contents of the flask were reheated under a nitrogen blanketto reflux temperature, and more reaction water was distilled off untilthe acid number of the reaction mixture fell below 5. The contents ofthe flask were cooled to 145° C. to 150° C., and 744.6 grams of butylglycol, 104.7 grams of n-butanol, and 219.6 grams of xylene were thenadded to form a solution of dissolved Polyester.

A 5-liter flask was equipped with a stirrer, reflux condenser,thermocouple, heating mantle, and nitrogen blanket. A sample of thesolution of dissolved Polyester prepared as described above (1782.0grams) and butyl glycol (123.0 grams) were placed in the 5-liter flaskand preheated under nitrogen blanket to 120° C. In a separate flask,321.0 grams of ethyl acrylate, 68.3 grams of glacial acrylic acid, 96.1grams of styrene and 11.9 grams of VAZO 67 free radical initiator(2,2′-azobis(2-methyl-butyronitrile, available from Du Pont de Nemours,Wilmington, Del., USA) were premixed. The mixture of monomers andinitiator was then added to the polyester solution over a period of 135minutes under a nitrogen blanket and at a temperature of 120° C.-122° C.The temperature in the 5-liter flask was then maintained for 1 hour at122° C.

Following this, 2.6 grams of TRIGONOX C free radical initiator(tert-butyl peroxybenzoate, available from Akzo Nobel) were added to the5-liter flask, and the reactor temperature was maintained for 2 hours at122° C. The reaction mixture was then cooled to 105° C., and a premixcontaining 150.3 grams of dimethylethanolamine and 150.3 grams ofdemineralized water was added to the 5-liter flask over a 10-minuteperiod, followed by a hold of 10 minutes. The reaction mixture droppedin temperature to 90° C. at the end of the addition. Finally, 2554 gramsof water were added to the 5-liter flask over a 30-minute period, andthe solution of the polyester acrylate inverted into an aqueousdispersion of the Polyester Acrylate.

A 60% solution of VARCUM 2227 phenolic resin (211 grams) (ReichholdCorporation, Durham, USA) was incorporated in the inverted polyesteracrylate resin that was at a temperature of about 60° C. after the finalwater addition to the polyester acrylate resin had been completed. ThisVARCUM 2227 resin addition was followed by a hold of 20 minutes.

The aqueous dispersion of Polyester Acrylate Phenolic contained 29.8wt-% solids (nonvolatile matter), based on the total weight of theaqueous dispersion of Polyester Acrylate Phenolic, as determined byheating a 1-gram sample of the aqueous dispersion of Polyester AcrylatePhenolic for 60 minutes at a temperature of 150° C. The aqueousdispersion of the Polyester Acrylate Phenolic had a pH of 8.53 standardpH units at a temperature of about 20° C.

To 70.43 parts of polyester acrylic phenolic resin as prepared aboveunder stirring were added 14.40 parts deionized water and a premixconsisting of 0.022 part CYCAT 600 aromatic sulphonic acid, 10.75 partsw-butanol, and 2.57 part CYMEL 303 hexamethoxymethymelamine. To theresulting composition under stirring was added 0.17 parts Carnauba Waxemulsion and 0.65 part BACOTE 20 AZC (MEL Chemicals, Manchester, UK;diluted 10% in water). The resulting product is suitable for sprayapplication on the interior and cans and crosslinks at high temperature.

In the following Examples, however, Valspar 40Q60AA (available from TheValspar Corporation, Minneapolis, USA) was used as the Bisphenol A-freePolyester Acrylate containing layer (Lining A). To illustrate the effectof the present invention, the Bisphenol A-free Polyester Acrylatecontaining layer was prepared without the addition of Resveratrol, orwith the addition of 0.001 wt %, 0.01 wt % and 0.1 wt % directly to thesolution suitable for spray application.

Epoxy-Acrylate Containing Layer (Prepared According to Example 18 of WO2008036629 A2)

A 5-liter flask was equipped with a stirrer, reflux condenser,thermocouple, heating mantle, and nitrogen blanket. Low molecular weightliquid epoxy and bisphenol A were charged to the reactor plus butyltri-phenyl phosphonium bromide catalyst and xylene. A Nitrogen purge wascarried out and heat was applied initially, after which an exothermraised the temperature in the reactor.

A target weight per epoxy value of around 2900-3100 was achieved in atypical reaction time of 6 hours. Butyl glycol, n-butanol, and amylalcohol solvents were then added slowly over a 90-minute period. Acrylicmonomers styrene, and methacrylic acid plus benzoyl peroxide initiatorLUCIDOL 78 (available from Akzo Nobel, Amsterdam, The Netherlands) werethen added to a monomer addition tank. After stirring, the acid numberof this monomers/catalyst pre-mix was checked. The monomers/catalystwere then slowly added to the hot epoxy solution and the acrylicpolymerization took place. The epoxy acrylic resin solution was thencooled and discharged from the reactor into a thinning tank containing asolution of water and diaminoethanolamine. The epoxy acrylic solutionformed a dispersion in the water by inversion.

To 76.02 parts epoxy acrylic resin dispersion as prepared above wasadded with stirring, 18.82 parts deionized water, 3.68 parts w-butanol,and a premix consisting of 0.25 parts dimethylaminoethanol and 1.23parts deionized water. The resulting product was suitable for sprayapplication on the interior of cans and crosslinked at high temperature.

In the following Examples, however, Aqualure 900 (available from AkzoNobel, Amsterdam, The Netherlands) was used as the Epoxy-Acrylatecontaining layer (Lining B). To illustrate the effect of the presentinvention, the Epoxy-Acrylate containing layer was prepared without theaddition of Resveratrol, or with the addition of 0.001 wt %, 0.01 wt %and 0.1 wt % directly to the solution suitable for spray application.

Example 2: Application of Resveratrol-Containing Coating Layer toPackaging Material/Container Wall (Before/After Forming of theContainer)

The lacquers as described in Example 1 are applied to the aluminium canas a coating layer by using a twin gun to coat the internal wall anddome of the can. The amount of lacquer to be applied depends on the sizeof the can to be coated. In this Example, cans with a volume of 150 to440 ml have been coated using 100 to 240 mg of Lining A or Lining Bcontaining 0.01 wt % resveratrol.

The uncured coating layer is cured for 80 to 230 seconds at a baketemperature between 180 and 250° C. The resulting distribution thicknessof the layer lies between 3.5 and 8.4 grams per square meter (gsm). Thethickness of the film layer is indicated for the top, middle, bottom anddome section of a can coated with Lining A containing 0.01 wt %resveratrol in Table 1.

TABLE 1 Film distribution - Can size - Film weight - gsm ml mg TopMiddle Bottom Dome 150 100 6.0 6.9 6.9 6.5 200 120 5.2 5.5 5.5 5.0 250170 7.0 7.6 7.3 6.6 300 180 6.0 6.2 6.1 6.0 330 200 6.5 6.0 6.0 5.7 375215 6.0 6.8 7.3 6.9 440 230 6.2 6.9 6.3 6.0

Example 3: Assessment of Physical Parameters of Coated Cans

The cans obtained in Example 2 were examined for adhesion of the coatinglayer (AS 1580 Method 408.4), impact resistance at 18 Joule (AS 1580Method 406.1), pinholing after incubation in HCl for 5 minutes (SSL testmethod). They were further examined microscopically for blistering (AS1580 Method 481.1.9), delamination (AS 1580 Method 481.1.10) andcorrosion (AS 1580 Method 481.3). The performance of the can in alltests was excellent and the integrity of the coating layer wasmaintained. Results of these tests are shown in Table 2.

TABLE 2 Test Test Method Result Adhesion AS 1580 Method 408.4 0, 0, 0Cross Cut Rating 0 = no removal of coating Av = 0 5 = complete removalof coating Impact Resistance AS 1580 Method 406.1 No failure of coatingat Reverse Impact 18 Joule (1.8 kgf m) Pinholing SSL Test Method 0pinholes/can Can filled with HCl and allowed to stand for 5 minutes.Points of hydrogen evolution observed. Microscopic examinationBlistering AS 1580 Method 481.1.9 Rating 0 (no blistering) DelaminationAS 1580 Method 481.1.10 Rating 0 (no delamination) Corrosion AS 1580Method 481.3 Rating 0 (no corrosion)

Example 4: Organoleptic Assessment of Packaged Red Wine

Red wines were packaged in 250 ml slimline cans as obtained in Example 2and then stored for 24 months. Organoleptic assessment was doneinitially, after 3 months, after 6 months, after 12 months and after 24months. The results of this Example are shown in Table 3.

TABLE 3 Coating (gsm) Initial 3 months 6 months 12 months 24 months 6.0Clean, fresh Sustained full Sustained full, Sustained full Intense berryflavour, good rich flavour, flavour, good colour and nose. nose goodnose nose Full clean taste gsm = gram per square meter

Example 5: Organoleptic Assessment of Packaged White Wine

White wines were packaged in 250 ml slimline cans as obtained in Example2 and then stored for 24 months. Organoleptic assessment was doneinitially, after 3 months, after 6 months, after 12 months and after 24months. The results of this Example are shown in Table 4.

TABLE 4 Coating (gsm) Initial 3 months 6 months 12 months 24 months 6.0Clean, Sustained crisp Sustained crisp Bright citrus Intense berry freshflavour and flavour and colour. Fruity colour and nose. straw colour,straw colour, and fresh Full clean taste Good nose Good nose

Example 6: Organoleptic Assessment of Packaged Carbonated Red Wine

Carbonated red wines were packaged in 250 ml slimline cans as obtainedin Example 2 and then stored for 24 months. Organoleptic assessment wasdone initially, after 3 months, after 6 months, after 12 months andafter 24 months. The results of this Example are shown in Table 5.

TABLE 5 Coating (gsm) Initial 3 months 6 months 12 months 24 months 6.0Clean, fresh Sustained fresh Sustained fresh Sustained fresh Crisp cleanGood flavour, vibrant flavour, vibrant flavour, vibrant with sustainedbubbles/ colour and colour and colour and bubbles. Mousse bubbles/Moussebubble/Mousse bubble/Mousse Aromatic nose

Example 7: Organoleptic Assessment of Packaged Carbonated White Wine

Carbonated white wines were packaged in 250 ml slimline cans as obtainedin Example 2 and then stored for 24 months. Organoleptic assessment wasdone initially, after 3 months, after 6 months, after 12 months andafter 24 months. The results of this Example are shown in Table 6.

TABLE 6 Coating (gsm) Initial 3 months 6 months 12 months 24 months 6.0Clean, fresh Sustained Sustained fresh Sustained fresh Crisp clean Goodfresh flavour, flavour, vibrant flavour, vibrant with sustained bubbles/vibrant colour colour and colour and bubbles. Mousse and bubble/Moussebubble/Mousse bubbles/Mousse

Example 8: Comparative Test of Cans Coated with Commercially AvailableLacquers Against Can According to the Present Invention

Cans as obtained in Example 2 are tested against cans lined withcommercially available lacquer. Standard cans with comparative lacquerswere obtained from the market (Comparison Cans 1 and 2, respectively).All containers were filled with wine and stored for 24 months.Organoleptic assessment was done by a panel of 16 consumers initially,after 6 months, after 12 months, after 18 months and after 24 months.The results of this Example are shown in Table 7 (red wine), Table 8(white wine) and Table 9 (rose wine).

TABLE 7 Storage Initial 6 months 12 months 18 months 24 months Inventivecan Fresh full Fresh full Fresh full Fresh full Fresh full with red winetaste taste taste taste taste Comparison Can Fresh full Flat Foreigntaste Poor taste Dull chemical 1 with red wine taste taste ComparisonCan Fresh full Low in fruit Dull Chemical Flat 2 with red wine tasteflavour foreign taste

TABLE 8 Storage Initial 6 months 12 months 18 months 24 months Inventivecan Fresh full Fresh full Fresh full taste Fresh full taste Fresh fullwith white taste taste developed wine characters Comparison Fresh fullCan High aluminium/ Can corrosion, Flat oxidised Can 1 with tastecorrosion can corrosion poor taste characters white wine ComparisonFresh full Low in fruit Dull Chemical Flat Can 2 with taste flavourforeign taste white wine

TABLE 9 Storage Initial 6 months 12 months 18 months 24 months Inventivecan Fresh full Fresh full Fresh full taste Fresh full taste Fresh fullwith rose wine taste taste taste Comparison Fresh full Can Highaluminium/ Can corrosion, Flat oxidised Can 1 with taste corrosion cancorrosion poor taste characters rose wine Comparison Fresh full Low infruit Dull Chemical Flat Can 2 with taste flavour foreign taste rosewine

Example 9: Comparative Test of Wine Cans Coated with Coating LayersContaining Resveratrol According to the Present Invention AgainstComparative Cans Coated with Coating Layers without Resveratrol

Red wines were packaged in 250 ml slimline cans being coated with LiningA or Lining B without or with 0.001 wt %, 0.01 wt % or 0.1 wt %resveratrol as obtained in Example 2 and then stored. Key notes of thewine were assessed by a panel of 16 consumers initially, after 6 monthsand after 24 months, and resveratrol levels in the wine were determinedaccording to “Method to determine resveratrol and pterostilbene in grapeberries and wines using high-performance liquid chromatography andhighly sensitive fluorimetric detection”, Pezet et al., Journal ofChromatography A, Volume 663, Issue 2, 11 Mar. 1994, Pages 191-197initially and after 6 months. Results are shown in Table 10.

TABLE 10 LINING RESULT1 RESULT2 RESULT3 RESULT4 RESULT5 RESULT6 RESULT7Lining A w/o Resveratrol X Lining A 0.001 wt % Resveratrol X X X LiningA 0.01 wt % Resveratrol X X X X X X Lining A 0.1 wt % Resveratrol X X XX X X Lining B w/o Resveratrol X Lining B 0.001 wt % Resveratrol X X XLining B 0.01 wt % Resveratrol X X X X X X Lining B 0.1 wt % ResveratrolX X X X X X Summary of Results 1 Diminished key notes after 6 months. 2Maintained key notes e.g wine profile after 6 months 3 Improved keynotes e.g nose fresh clean after 6 months 4 Improved key notes e.gcolour/bright, intense after 6 months 5 Improved key notes e.gtaste/fresh fruity after 6 months 6 Original resveratrol level of winemaintained or enhanced after 6 months 7 Increased shelf life e.g morethan 24 months Lining Food Grade Lining A Bisphenol A-free PolyesterAcrylate; Valspar ® 40Q60AA (Valspar Corp.) Lining B Bisphenol AEpoxy-Acrylate; Aqualure ® 900 (AkzoNobel Packaging Coatings)

The invention claimed is:
 1. A process for preparing a container for aliquid, wherein the container includes a container wall with an innersurface and an outer surface, comprising applying a coating layercomprising a polymeric coating and an additive comprising monomericresveratrol to the inner surface or an inner surface coating layer ofthe container wall.
 2. The process according to claim 1, wherein thecoating layer is applied to the surface of the container wall before orafter the container is formed.
 3. The process according to claim 1,wherein the process further comprises filling the container with theliquid, wherein the liquid is selected from the group consisting of awine and a wine-based drink.
 4. The process of claim 1, wherein themonomeric resveratrol comprises at most 30% of the coating layer byweight.
 5. The process of claim 1, wherein the monomeric resveratrolcomprises at least 0.0001% of the coating layer by weight.
 6. Theprocess of claim 1, wherein a thickness of the coating layer on theinner surface of the container is in the range of between about 3.5 toabout 8.4 grams per square meter.
 7. The process of claim 1, wherein thecoating layer does not contain bisphenol-A or a bisphenol-A releasingsubstance.
 8. The process of claim 1, wherein the concentration of themonomeric resveratrol at or close to the surface of the coating layer ishigher than in the parts of the coating layer further distanced from thesurface of the coating layer.
 9. The process of claim 1, wherein thepolymeric coating comprises a thermoset or thermoplastic polymericcoating layer.
 10. The process of claim 1, wherein a portion of themonomeric resveratrol additive is not covalently bonded to the polymericcoating.
 11. The process of claim 1 further comprising applying one ormore additional coating layers comprising a polymeric coating to thecoating layer containing a monomeric resveratrol additive, wherein saidone or more additional coating layers does not comprise resveratrol. 12.The process of claim 1 further comprising applying one or moreadditional coating layers comprising a polymeric coating to the innersurface of the container prior to application of the monomericresveratrol containing polymeric coating.
 13. The process of claim 1,wherein the liquid comprises resveratrol.
 14. A process for preparing analuminum container for wine, wherein the container includes a containerwall with an inner surface and an outer surface, comprising the steps ofpreparing a coating composition comprising a polymeric coating with from0.001 to 10% by weight of a monomeric resveratrol added as an additive;applying said coating composition to the inner surface of the aluminumcontainer to form an uncured coating; and curing the uncured coatingonto the inner surface of the aluminum container.
 15. The process ofclaim 14, wherein a thickness of the coating layer on the inner surfaceof the container is in the range of between about 3.5 to about 8.4 gramsper square meter.
 16. The process of claim 14, wherein the concentrationof the monomeric resveratrol at or close to the surface of the coatinglayer is higher than in the parts of the coating layer further distancedfrom the surface of the coating layer.
 17. The process of claim 14further comprising applying one or more additional coating layerscomprising a polymeric coating to the coating layer, containing amonomeric resveratrol additive wherein said additional coating layers,when applied, do not comprise resveratrol.
 18. The process of claim 14further comprising applying one or more additional coating layerscomprising a polymeric coating to the inner surface of the containerprior to application of the monomeric resveratrol containing polymericcoating.
 19. The process of claim 14 wherein the liquid comprisesresveratrol.
 20. The process of claim 14, wherein the polymeric coatingcomprises a thermoset or thermoplastic polymeric coating layer.
 21. Theprocess according to claim 14, wherein the coating layer is applied tothe surface of the container wall before or after the container isformed.